17 Easy Fettuccine Recipes You Can Make On A Weeknight (2024)

FAQs

What is fettuccine best used for? ›

Best served with: Wide, flat fettuccine is perfect for creamy sauces like lush, cheesy alfredo or a creamy tomato or vodka sauce—since the noodles have more surface area, it's easier for heavier sauces to adhere and make it to your mouth.

I use spaghetti for the noodles, but you can swap spaghetti for any long noodle (like fettuccine noodles) that you love. The creamy alfredo sauce is best when it coats long pasta noodles, so I recommend sticking with that.

Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance, but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).

Mostly, though, I buy De Cecco because it's reliable. It's a sturdy, coarse pasta that can withstand a lot of cooking and won't break in the pot or pan. Don't overcook it, but if you do, it'll still hold its shape well. Rao's fettuccine is a quality store-bought pasta that's chewy, coarse, and delicious.

Alfredo is a sauce in the Italian-American cuisine and fettuccine is just a type/shape of pasta(1/4 inch wide).

You could just add garlic powder, sure, but quickly sautéeing fresh garlic while your pasta cooks is a great way to layer flavor. Resnick likes to add spinach as a way to cut the richness of the sauce. Add a tablespoon or so of olive oil and a few cloves of minced garlic in a sautée pan over medium heat.

As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.

Flavor Boosters

Nutmeg: A pinch of freshly grated nutmeg can elevate the flavors in your Alfredo sauce. However, use it sparingly; a little goes a long way. White Wine: A splash of a good-quality white wine can add depth and complexity. Make sure to cook off the alcohol by simmering the sauce for a few extra minutes.

Yes, you absolutely can substitute noodles for pasta, and vice versa, in a recipe. While it is up to personal preference, note that egg noodle recipes typically suggest cooking the noodles until they are soft and tender, while pasta recipes recommend cooking the pasta al dente (slightly firm).

Is linguine and fettuccine the same thing? ›

Linguine noodles are significantly narrower than fettuccine noodles. In general, fettuccine noodles are about twice as wide as linguine noodles. This means that fettuccine noodles should have an easier time holding on to the sauce as you roll them up.

The word pappardelle comes from the verb pappare, meaning “to gobble up”. This is likely in reference to both the delicious nature of the pasta, as well as the less-than dignified manner in which it is consumed!

One of our favorite dishes is Pasta Carrabba – fettuccine alfredo with grilled chicken, sautéed mushrooms, and peas. We love everything about this dish. This homemade version is just as good, if not better than the original!

For authentic "al dente" pasta, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.

The ingredients and shape of fettuccine noodles make them an ideal pairing for creamy sauces. So why do we call it “Alfredo” pasta? Simple: a man named Alfredo di Lelio invented it. Di Lelio came up with this famous dish right here in Rome in 1908.

Worst Junk Food #2: Fettuccine Alfredo

With only three ingredients (cream, butter, and cheese), the dish can contain 50 grams of saturated fat, which raises LDL (bad) cholesterol.

No. All Italian pasta is made with durum wheat and all the shapes have the same taste. The reason why there are so many different shapes it's because each shape fits well with certain sauces (dry, creamy, chunky, etc) so they are matched accordingly.